Pumpkin Protein Cake with Cream Cheese Protein Frosting

Perfect for the holidays, but you’re not going to want to share this Pumpkin Protein Cake with Cream Cheese Protein Frosting! The cake has a delicious vanilla bean flavor with a hint of pumpkin and spice, and the frosting is pure heaven!

We subbed the applesauce with pumpkin for our Vanilla Bean Protein Cake Mix and added a little pumpkin spice. Topped with an easy Cream Cheese Protein Frosting, this cake is beyond delicious!

You’ll find yourself fitting this into your macros multiple times a day until there’s no more cake. (That’s what happens here, anyway. It is so good!)

Pick up some Vanilla Bean Protein Cake Mix and give this Pumpkin Protein Cake with Cream Cheese Protein Frosting a try! Perfect for the holidays or an everyday indulgence.
**Take 20% off your first purchase at our online shop with code PUMPKINCAKEThis recipe is also in our free holiday recipe ebook:

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16 Healthy Holiday Treats

low carb • high protein • gluten free • all natural

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While the cake is baking, mix Neufchâtel cheese with Greek yogurt until smooth.

Add vanilla whey and stevia. Mix well.

Refrigerate frosting to cool and set while cake bakes and cools.

Remove cake from oven when ready, and let cool completely before frosting.

Frost, and enjoy!

Notes

The cake mix contains erythritol, a calorie-free natural sweetener. Including the erythritol carbs for this recipe adds 4g carbs per serving (but does not change the calories). The erythritol is included in the carb count on the cake mix packaging because of FDA regulations, but I don't usually count them for blog recipes since they are calorie-free.The macros for the unfrosted cake are: Prot: 10g, Carbs: 7g (1g fiber, 1g sugar), Fat: 3g, Cal: 81.